{"id":16670,"date":"2021-10-30T19:45:55","date_gmt":"2021-10-30T19:45:55","guid":{"rendered":"https:\/\/familiakitchen.com\/?p=16670"},"modified":"2021-10-31T14:33:22","modified_gmt":"2021-10-31T14:33:22","slug":"the-history-culture-of-asado-in-argentina","status":"publish","type":"post","link":"https:\/\/familiakitchen.com\/es\/the-history-culture-of-asado-in-argentina\/","title":{"rendered":"La Historia y Cultura del Asado en Argentina"},"content":{"rendered":"

El asado es esencial para la identidad nacional de Argentina, como el tango. la misma palabra asado<\/em> se refiere tanto a la reuni\u00f3n como a la comida. Un asado se trata tanto de la reuni\u00f3n de amigos y familiares, como de la carne de res, las verduras y la provoleta que se asar\u00e1n expertamente sobre las brasas y se servir\u00e1n en etapas durante las pr\u00f3ximas horas.<\/p>\n\n\n\n

Asado es un tango con fuego.<\/p>\n\n\n\n

Un tradicional asado argentino<\/a> comienza con engatusar las llamas de la madera. A medida que crece el fuego, el asador o maestro de la parrilla cuida las brasas, movi\u00e9ndolas debajo de las rejillas de la parrilla cuando la temperatura es la adecuada. <\/p>\n\n\n\n

Cada paso es un arte que requiere tiempo y experiencia expertos.  <\/p>\n\n\n\n

A medida que aumenta el calor, amigos y familiares se acercan al fuego, se ponen al d\u00eda y cuentan historias. El asador controla las brasas, el tiempo, qu\u00e9 asar y cu\u00e1ndo: totalmente a cargo. Al igual que con el capit\u00e1n del barco, no se tolera ninguna interferencia. <\/p>\n\n\n\n

Mucho m\u00e1s que sal, calor y carne<\/strong><\/p>\n\n\n\n

El proceso del asado parece<\/em> simple: sal, calor y carne. No es. La maestr\u00eda viene en el manejo de las \u00e1reas directas e indirectas de la parrilla para preparar con maestr\u00eda cada corte de res. <\/p>\n\n\n\n

Antes de que lleguen los invitados, el asador enciende la madera dura. La rejilla de la parrilla en s\u00ed se llama parrilla y se puede colocar sobre casi cualquier cosa: una chimenea al aire libre, un hoyo en el patio trasero, bidones de aceite o bloques de cemento apilados.  <\/p>\n\n\n\n

La simplicidad de las herramientas es el legado de la gaucho<\/a>, que viajaba ligero y cocinaba con lo disponible en los llanos centrales de Argentina, a partir del siglo XIX. La versi\u00f3n argentina de los vaqueros y los gauchos, igual de mitificados, fueron el resultado inesperado de la colonizaci\u00f3n espa\u00f1ola. en 1580<\/a>, Espa\u00f1a estableci\u00f3 una colonia en lo que hoy es Buenos Aires. Los conquistadores trajeron ganado del Viejo Mundo, y los animales florecieron en la provincia central de Pampa en Argentina. Tan f\u00e9rtil era la tierra que grandes reba\u00f1os pronto vagaron libremente por ella. El ganado necesitaba cuidados, dando origen a los gauchos, que viajaban con el ganado. Dominaron el arte de asar a la parrilla cada parte del animal, con brasas que elaboraban a partir de la \u00e1rbol de quebracho de madera dura.<\/a> <\/p>\n\n\n\n

En sus fogatas itinerantes, por la pampa argentina, naci\u00f3 el asado.<\/p>\n\n\n\n

\"Argentina
El asado argentino es un fest\u00edn tradicional de fuego de carne asada, verduras y queso provoleta.<\/figcaption><\/figure><\/div>\n\n\n\n

Un ritual alimentado por fuego para amigos y familiares<\/h3>\n\n\n\n

Hoy, el asado es un ritual semanal para muchas familias argentinas. Cuando llegan los invitados, el asador ya est\u00e1 preparando las brasas. Se tiene cuidado de utilizar el animal entero, y hay un orden para asar a la parrilla. Las humildes v\u00edsceras \u2014llamadas menudencias en ingl\u00e9s y achuras en espa\u00f1ol: ri\u00f1\u00f3n, intestino, callos, mollejas\u2014 son el tradicional primer plato. Este suele ser el plato favorito de muchos asadores. <\/p>\n\n\n\n

\"provoleta
Una provoleta aderezada con or\u00e9gano, caliente de la parrilla, se sirve mientras se espera la carne.<\/figcaption><\/figure><\/div>\n\n\n\n

El asador a menudo cocina un lado entero de la carne para maximizar la grasa superficial y el sabor. Cada corte se debe voltear una sola vez para su m\u00e1s jugosa preparaci\u00f3n y sabor. Cuanto m\u00e1s marmolado, mejor. Durante todo el d\u00eda, el asador atiende las brasas para un asado bajo y lento, manejando con pericia el fuego. <\/p>\n\n\n\n

\"asado
Los lados se asan a la parrilla con mucho cuidado y complementan perfectamente los cortes de carne carbonizados.<\/figcaption><\/figure><\/div>\n\n\n\n

El objetivo es evitar los brotes de grasa y cocinar la carne de manera uniforme a una rica perfecci\u00f3n. Cada corte se sirve rico y caliente, tan pronto como est\u00e9 listo. Mientras esperan a que se cocine el carnr, la familia y los amigos comen queso provoleta y brindan por el asador, generalmente con Fernet puro o mezclado con Coca-Cola<\/a>, o una copa de malbec.<\/a><\/p>\n\n\n\n

\"Fernet
Una bebida favorita en un asado tradicional es Fernet, solo o mezclado con Coca-Cola.<\/figcaption><\/figure><\/div>\n\n\n\n

En manos de un buen asador, todos los platos \u2014provoleta, v\u00edsceras, salchichas, verduras, carne de res\u2014 son sabrosos, gracias al proceso constante y lento de asar a la parrilla. El \u00fanico condimento que se sirve con la carne es un cl\u00e1sico al ajillo. chimichurri<\/a> salsa o salsa criolla, elaborada con pimiento rojo, tomate, cebolla, ajo y perejil fresco. <\/p>\n\n\n\n

\"Marta
El famoso chimichurri de la familia de Marta <\/a>fue votado como el mejor en el concurso de recetas de Familia Kitchen.<\/figcaption><\/figure><\/div>\n\n\n\n

El asador normalmente guarda la carne de res m\u00e1s selecta para el gran final: costillas, flanco, rib eye y m\u00e1s, en orden de calidad y preferencia. La multitud trabaja a trav\u00e9s de los preciados cortes, las brasas comienzan a apagarse y el fest\u00edn llega a su fin, tristemente.<\/p>\n\n\n\n

Los amigos y la familia pronto se ir\u00e1n a casa, haciendo planes sobre cu\u00e1ndo reunirse y en qu\u00e9 casa para el pr\u00f3ximo festival de parrilla. Y as\u00ed perdura el ritual del asado en Argentina.<\/p>\n\n\n\n

Fotos: Michelle Ezratty Murphy<\/em><\/p>","protected":false},"excerpt":{"rendered":"El asado es esencial para la identidad nacional de Argentina, como el tango. La misma palabra asado se refiere tanto a la reuni\u00f3n como a la comida. Un asado se trata tanto de la reuni\u00f3n de amigos y familiares, como de la carne de res, las verduras y la provoleta que se asar\u00e1n a la parrilla sobre las brasas y se servir\u00e1n en etapas durante las pr\u00f3ximas horas. Asado es un tango con fuego. UN...","protected":false},"author":63,"featured_media":16672,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[5],"tags":[814,795],"ingrediente":[10,121,725,127],"comida_type":[237,111,236,110,328,98,99],"destination":[65],"food_mood":[338,341,410],"class_list":["post-16670","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-article","tag-grilling","tag-parilla","ingrediente-beef","ingrediente-garlic","ingrediente-provolone","ingrediente-red","comida_type-big-groups","comida_type-fathersday","comida_type-main-dish","comida_type-mothersday","comida_type-national-feast","comida_type-sundaydinner","comida_type-sundaylunch","destination-argentina","food_mood-a-really-good-day","food_mood-festive","food_mood-starving"],"acf":[],"yoast_head":"\nThe History & Culture of Asado in Argentina – Familia Kitchen<\/title>\n<meta name=\"description\" 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